These Strawberry Ricotta Shortcakes are heavenly, to say the least! They are exceptionally better than any classic shortcake I have ever had.
They are buttery, flaky and have the perfect moisture content thanks to the ricotta and cream. Top it off with the tarragon infused honey strawberries and you will have yourself an eye rolling experience! You don’t need to be gluten free to love these gems or any other of Alanna’s recipes for that matter. Think of it as a way to experience alternative flours; trust me, you will have fun learning about all the different varieties and ways to use them! White flour can be so boring!
I have been a long time fan of Alanna Taylor-Tobin’s blog “The Bojon Gourmet“. I was so excited to hear that Alana was developing a gluten-free dessert cookbook and as soon as it was available, I immediately placed my order. It is one of the most stunning cookbooks I have seen. The photography is breathtaking, all of which Alanna shot herself! I always prefer cookbooks that are full of beautiful photos! I have only one wish and that would be for it to come in a hardcover version because it’s really is that gorgeous!
There has been a number of food bloggers posting Alanna’s recipes ever since the “Alternative Baker” cookbook came out and I knew at once that I wanted to be in on this amazing journey. It was really tough to choose just one recipe but I decided on the strawberry ricotta shortcakes because my mom was coming to visit and strawberry shortcake is her all time favorite dessert. Needless to say, we all absolutely loved them!
I wanted to stick to the original recipe as much as possible but I did adapt it just a little bit. As you all know, I really have a hard time sticking to recipes. I prefer to get an inspiration and then develop my own take on a dish. Alanna uses lemon in the original recipe and although I like lemon, I choose to omit it. I used arrowroot powder in place of cornstarch and baking soda and apple cider vinegar in place of baking powder. I also used coconut sugar in place of cane sugar because Robby has a bad sugar allergy. I’m pretty sure you wouldn’t be able to tell the difference, except for maybe the lemon. They came out amazing!
- 1/2 Cup Oat Flour
- 1/4 Cup + 2 Tablespoons Millet Flour
- 2 Tablespoons Tapioca Flour
- 2 Tablespoons Arrowroot Powder
- 3 Tablespoons Coconut Sugar
- 1/4 Teaspoon Baking Soda
- 1/4 Teaspoon Sea Salt
- 3 Tablespoons Butter – unsalted – cold – cut into pieces
- 1/2 Cup Ricotta Cheese – whole milk
- 3 Tablespoons Heavy Cream – cold – plus 2 teaspoons for brushing biscuits
- 1/2 Teaspoon Apple Cider Vinegar
- Coconut Sugar for sprinkling – optional
- 2 Cups Sliced Strawberries
- 2 Tablespoons Honey – plus extra for drizzling
- 1 Tablespoon Tarragon – loosely packed – torn – plus some pretty sprigs for garnish
- 1/2 Cup Heavy Cream
- 1/3 Cup Whole Milk Ricotta
- 3 Tablespoons Coconut Sugar
In a small bowl, toss the strawberries with the honey and tarragon then let sit to let the juices draw out.
Either place a whole biscuit on a plate and top with cream and strawberries or cut the biscuit in half with a serrated knife and top the biscuit bottom with the cream, a scoop of strawberries and then top with the biscuit top. Garnish with honey and tarragon sprigs.
Strawberries are packed with nutrients and antioxidants. Just one cup gives you 100 percent.” of the daily value of Vitamin C which is a great immune booster, helps improve the eyes and it produces collagen in the skin, that helps keep wrinkles at bay. The antioxidants and phytochemicals also help to reduce joints inflammation. They are high potassium and fiber making them great for your heart.
Tarragon herb is one of the highest antioxidant value food sources. It helps lower blood-glucose levels, which helps with low blood sugar. It helps in the production of bile by the liver thus making it a great digestive tonic. It is a mild sedative and can help with insomnia anxiety and stress. It is great for the health and function of the eyes. It helps prevent clot formation inside the tiny blood vessels of heart and brain protecting from a heart attack and stroke. It is rich in vitamins C, A and B-complex. An excellent source of minerals, like calcium, manganese, iron, magnesium, copper, potassium, and zinc. Tarragon should not be used while pregnant or nursing.